- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Baking pans have accumulation of black debris. And clay dishes used in tapas section.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of eggs on cooler floor and bucket of soaking potatoes on cooler floor.
- Basic - Clean utensils stored contacting wall. (Tongs) in tapas section.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Server scooping soup to serve and chef cooking in cook line.
- Basic - Floors not constructed to be easily cleanable. Walk in freezer.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Hit water handle in employee bathroom does not work.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Utensils in poor condition. Wooden spoons and spatulas with visible wear.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer floor with a lot of food debris buildup.
- Basic - Wall soiled with accumulated food debris.
- Basic - Waste line missing at soda gun holster.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat in sani buckets was at 0 ppm.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil mixture at 49°.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatos at steam table was at 130°.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
- Intermediate - No soap provided at handwash sink. At bar.
- Intermediate - Soda gun soiled.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.sugar bags
- Basic - Food-contact surface not smooth and easily cleanable.cloth gloves
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Container of medicine improperly stored.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.lamb,chiken,beef
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.mashed potatoes
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chiken over fish **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Slicer blade guard soiled with old food debris.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Reach-in cooler gasket torn/in disrepair. By ovens
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bread
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over mushrooms **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler rice with milk **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. desert at front.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. dry storage and ice machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. desert at front.
- Critical - Observed potentially hazardous food thawed in standing water. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
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10/16/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed cloth gloves contacting ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed packaged food not labeled as specified by law. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed residue build-up on nonfood-contact surface. most kitchen shelves
- Observed utensils in poor condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Dishware/utensils not soaked prior to being placed in sink/dishmachine.
- Critical - No conspicuously located thermometer in holding unit. MOST KITCHEN COOLERS
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed accumulation of debris on drainboards or equivalent.
- Critical - Observed encrusted material on can opener.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food thawed in an improper manner. KITCHEN AREA
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed dead roaches on premises. LUCKER ROOM Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed old food stuck to clean dishware/utensils.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated food debris.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garle 60 Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler shelves.walking
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.most coolers
- Observed residue build-up on nonfood-contact surface. all kitchen sheves in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found in drystage area 3 live small This violation must be corrected by : 7-21-10.
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7/20/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. all sheves in kitchen
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. WALKING
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
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10/12/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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